0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cup Foxtail millet
2 Water
2 tsp OIL
1 tsp Mustard seeds
1 tsp Bengal gram dal
2 Red chillis
1 tbsp Peanuts
1/4 tsp Turmeric powder
1/4 tsp Asafoetida
1/2 Lemon
to taste Salt
few Curry leaves

Thinai Elumichai Saadam / Lemon foxtailmillet

Cuisine:
  • 15 mins
  • Serves 2
  • Medium

Ingredients

Share

Today is day 5 of cooking with millets for this mega marathon. I have been cooking in the alphabetical order too. E is the alphabet for today and I have cooked Elumichai saadam for the same. As this is a millet marathon for the pulav fest, I have replaced rice in lemon rice with foxtail millet. The only difference is the substitution of rice with millet. Everything else remains the same. The method of preparing the thinai elumichai saadam is also same as lemon rice.

thinai elumichai saadam

Thinai Elumichai Saadam

As I continue my experiments with millets. I feel most of the south Indian rice recipes can easily be substituted with millets. When I first started substituting rice with millets, KK was not very happy. But now he knows that the taste and the texture of the rice dishes are even better with millets. So in this thinai elumichai saadam, I washed the foxtail millet 3-4 times. Soaked it in water for 20 minutes. Then I cooked it in a pressure cooker in the ratio os 1: 2. When the pressure released naturally, I fluffed it up with a fork and transferred it to any vessel. Later I make the tempering ready and mix the cooked foxtail millet to prepare this awesome lemon rice.

The millet one pot pulav recipes posted in this marathon are

 

Steps

1
Done

Wash and rinse the foxtail millet. Soak it in water for 20 minutes.

2
Done

Drain the water and cook the millet in pressure cooker upto 3 whistles. Let the pressure settle naturally, fluff it up and transfer it to a different vessel

3
Done

Heat oil in a pan. Add mustard seeds and let it splutter. Now add the red chillies , bengal gram dal, asafoetida , turmeric powder and curry leaves and saute for few minutes.

4
Done

Add the cooked millet, salt and lemon juice. Mix well and serve.

Did you like the recipe?

You can leave me an answer, a comment or a suggestion.

5 Comments Hide Comments

I love elumichai Sadam, must take ur inspiration and move to millets more and more ! With the variety of age groups I have at home, its a rather tough call. But I will make it happen for myself 🙂

I too have been experimenting with millets to replace rice and have been appreciating those versions too. This millet lemon rice sounds delicious with the crunch of that tempering. As Sharmila mentioned, I throw in a handful of peanuts too.

Add Your Comment

Veena

previous
Quinoa Dodkyacha Bhaat in a pressure cooker
varagu pineapple fried rice
next
Varagu pineapple fried rice
previous
Quinoa Dodkyacha Bhaat in a pressure cooker
varagu pineapple fried rice
next
Varagu pineapple fried rice

5 Comments Hide Comments

I love elumichai Sadam, must take ur inspiration and move to millets more and more ! With the variety of age groups I have at home, its a rather tough call. But I will make it happen for myself 🙂

I too have been experimenting with millets to replace rice and have been appreciating those versions too. This millet lemon rice sounds delicious with the crunch of that tempering. As Sharmila mentioned, I throw in a handful of peanuts too.

Add Your Comment

shares